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Lesson OverviewLesson Overview30.2 Food and Nutrition30.2 Food and Nutrition30.2 Food and Nutrition30.2 Food and Nutrition

Lesson OverviewLesson Overview Food and NutritionFood and Nutrition

Question #1What is the importance of food?

Molecules in food contain chemical energy that cells use to produce ATP

Food also supplies raw materials your body needs to build and repair tissue


Question #2What is a calorie? What is a Calorie?

A calorie is the amount of heat needed to raise the temperature of 1 gram of water by 1 degree Celsius

A Calorie (capital C) is equal to 1000 calories, or 1 kilocalorie (kcal)


Question #3Why does it matter which foods you eat?

Chemical pathways (cellular respiration) can produce energy from almost any type of food

However, food also supplies the raw materials that are needed to build and repair tissues (some for enzymes, some for lipids in the cell membrane, and even DNA)


Question #4What are nutrients? What nutrients does the body need?

Nutrients are substances in food that supply the energy and raw materials your body uses for growth, repair, and maintenance

The body needs water, carbohydrates, fats, proteins, vitamins, and minerals


Question #5Why is water important?

Every cell in the human body needs water because many of the body’s processes (chemical reactions) take place in water

Water makes up the bulk of blood, extracellular fluid, and other bodily fluids


Question #6How is water lost from the body? Result if not replaced

Sweat glands remove water from your tissues and release it as sweat on the surface of your body

Water is also lost from the body in urine and with every breath you exhale

If enough water is not taken in to replace what is lost, dehydration can result (this leads to problems with many body systems, and under extreme conditions can be fatal)

Humans need to drink at least 1 liter of fluid each day


Question #7Two categories of carbohydrates

Simple Sugars

� Monosacchardies and disaccharides

� Found in fruits, honey, and sugar cane

Complex Carbohydrates

� Polysaccharides or starches

� Found in grains, potatoes, and vegetables

� The starches are broken down into simple sugars by the digestive system


Question #8Carbohydrates

Carbohydrates are a major source of energy for the body

Excess blood sugar is converted into glycogen, which is stored in the liver and skeletal muscles

Some excess blood sugar may be converted to and stored as body fat


Question #9Cellulose – Importance and Sources

The human digestive system cannot break down cellulose, however the cellulose (fiber) supplies bulk that helps muscles move food and wastes through the digestive systemsystem

Sources of cellulose include whole-grain breads, bran, and many fruits and vegetables


Question #10Why are fats important in our diet?

Fats help the body absorb fat-soluble vitamins and are a part of cell membranes, nerve cells, and certain hormones

Deposits of fat protect and insulate body organs and are a source of stored energy


Question #11Unsaturated and Saturated Fats

Saturated fats have only single bonds between the carbon atoms in the fatty acids and each carbon has the maximum number of hydrogen atoms (most are solid at room temperature)temperature)

Unsaturated fats have one or more double bonds between carbon atoms (usually liquid at room temperature)


Question #12Describe trans fats

Processed fats in which food manufacturers modify unsaturated fats in vegetable oils by adding hydrogen to them

Trans fats are solid at room temperature and have a longer shelf life than unsaturated fats

Trans fats have been associated with serious health concerns (heart disease)


Question #13Roles of proteins in the body

Supply raw materials for growth and repair of structures (such as

skin and muscle)

Enzymes that control cellular activities (increase the rate of chemical Enzymes that control cellular activities (increase the rate of chemical

reactions)

Regulatory and transport functions (the hormone insulin is a protein

that regulates the level of blood sugar)

Hemoglobin (a protein in red blood cells that helps transport oxygen)

Can be used as energy source (when carbs and fats are in short supply)


Question #14What are amino acids? What are essential amino acids?

Amino acids are the building blocks of proteins (proteins are polymers of amino acids)

Essential amino acids are the eight amino acids that the body needs, but cannot synthesize, and must be obtained from the foods that you eat


Question #15What are vitamins? What are minerals?

Vitamins are organic molecules that the body needs in very small amounts� Help perform chemical reactions

� If proteins, fats, and carbohydrates are the building blocks of the body, � If proteins, fats, and carbohydrates are the building blocks of the body,

vitamins are the tools that help to put them together

Minerals are inorganic molecules that the body needs, usually in small amounts


Question #16Fat-Soluble Vitamins

VITAMIN FUNCTION SOURCE

A

(retinol)

Important for growth of skin

cells; important for night vision

Yellow, orange, and dark-

green vegetables; fortified

dairy products(retinol) cells; important for night vision dairy products

D

(calciferol)

Promotes bone growth;

increases calcium and

phosphorus absorption

Fish oils; eggs; made by skin

when exposed to sunlight;

added to dairy products

E

(trocopherol)

Antioxidant; prevents cellular

damageGreen leafy vegetables;

seeds; vegetable oils

KNeeded for normal blood

clotting

Green leafy vegetables;

made by bacteria (human

intestine)


Question #16Water-Soluble Vitamins


B1

(thiamine)Metabolism of carbohydrates

Whole grains; pork; legumes;

milk(thiamine)

B2

(riboflavin)Growth; energy metabolism

Dairy products; meats;

vegetables; whole grains

NiacinImportant for energy

metabolismLiver; milk; whole grains;

nuts; meats; legumes

B6

(pyridoxine)

Important for amino acid

metabolismWhole grains; meats;

vegetables




Pantothenic Acid Needed for energy metabolismMeats; dairy products; whole

grains

Folic Acid

Involved in nucleic acid

metabolism; prevents neural-

tube defects

Legumes; nuts; green leafy

vegetables; oranges;

broccoli; peas; fortified grains

B12

(cyanocaobalamin)

Involved in nucleic acid

metabolism; maturation of red

blood cells

Meats; eggs; dairy products;

enriched cereals

C

(ascorbic acid)

Maintains cartilage/bone; antioxidant;

improves iron absorption; important

for healthy gums and wound healing

Citrus fruits; tomatoes; red or

green peppers; broccoli;

cabbage; strawberries




Biotin

Coenzyme in synthesis of fat;

glycogen formation; amino acid

metabolism

Legumes; vegetables; meat

metabolism

CholinePart of phospholipids and

neurotransmittersEgg yolk; liver; grains;

legumes


Question #16Minerals

MINERAL FUNCTION SOURCE

Calcium

Bone and tooth formation;

blood clotting; nerve and

muscle function

Dairy products; salmon; kale;

tofu; collard greens; legumesmuscle function

PhosphorusBone and tooth formation; acid-

base balanceDairy products; meats;

poultry; grains

Iron

Component of hemoglobin and

of electron carriers used in

energy metabolism

Meats; eggs; legumes; whole

grains; green leafy

vegetables; dried fruit

ChlorineAcid-base balance; formation of

gastric juiceTable salt; processed foods




Sodium

Acid-base balance; water

balance; nerve and muscle

funciton

Table salt; processed foods

funciton

Potassium

Acid-base balance; water

balance; nerve and muscle

funciton

Meats; dairy products; fruits

and vegetables; grains

MagnesiumActivation of enzymes in protein

synthesisWhole grains; green leafy

vegetables

FluorineMaintenance of bone and tooth

structureFluoridated drinking water;

tea; seafood




IodineComponent of thyroid

hormonesSeafood; dairy products;

iodized salthormones

ZincComponent of certain digestive

enzymesMeats; seafood; grains

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